Sprinkle the rest of the blueberries over the surface. Spoon the mixture into the tin and level the top.Gently stir in the lemon zest, lemon juice and 100g of the blueberries. Sift in the flour and salt and add the ground almonds, folding them in gently with a large metal spoon.
Lemon blueberry cake plus#
Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. FOR THE CAKE: 2 large eggs 1 cup sugar 3 tablespoons freshly squeezed lemon juice 1/3 cup butter, melted and cooled 1-1/4 cups all-purpose flour, plus 1.Line a Tala 2lb Loaf Tin with non-stick baking parchment.Serve with lemon zest, blueberries and double cream or dollop cream. STEP 6Ĭut the cake into slices and serve with the blueberry compote. Place the cake on a serving platter and spoon over the lemon drizzle. For the Lemon Blueberry Cake: 1/2 cup unsalted butter, at room temperature 1 and 1/2 cups granulated sugar 1/4 cup light brown sugar, packed 1 tablespoon. To make the lemon drizzle, place the icing sugar and lemon juice in a small bowl. Cook, stirring, for 5 mins or until the blueberries begin to release their juices. Sift the flours and bi carb soda & fold half. To make the blueberry compote, combine the blueberries, sugar and lemon juice in a medium saucepan over medium heat. Cream the butter, sugar and lemon rind using an electric mixer until pale and creamy. Set aside in the pan for 5 mins before turning onto a wire rack to cool completely. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Divide cake batter evenly among prepared cake. In a small bowl, toss 1 cup blueberries and flour until completely coated (to keep the berries from sinking). Spoon into the prepared pan and smooth the surface. Directions Preheat oven to 350 and grease three 9' cake pans with cooking spray. STEP 2Īdd the blueberries and stir to combine. Add the combined flour, sour cream and lemon juice, in batches, stirring after each addition. Add the eggs, 1 at a time, beating well after each addition. 1/2 cup (99 grams) granulated sugar 1/4 cup (35 grams) all-purpose flour 3. Use an electric mixer to beat the butter, sugar and lemon rind in a large bowl until pale and creamy. 1 tablespoon lemon zest 2 cups blueberries, fresh or frozen. Pour over the cake and gently spread out. Grease a 22cm (top measurement) bundt or fluted ring cake pan and dust evenly with plain flour. When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. This stunning lemon and blueberry cake is perfect for entertaining. Serve the cake with the blueberry compote and top the cake with lemon zest and blueberries and serve with cream. Spoon the drizzle over the cake and set aside to set. To make the lemon drizzle, stir in enough lemon juice to the icing sugar in a small bowl until a runny paste forms. To make the blueberry compote, place the blueberries, sugar and lemon juice in a medium saucepan over medium heat.Ĭook, stirring, for five minutes or until the blueberries begin to release their juices. Set aside for five minutes before turning onto a wire rack to cool completely. Pop in the oven and bake for 45 minutes, or until a skewer inserted comes out clean. Spoon the mixture into the prepared pan and smooth the surface. Add the self raising flour, plain flour, sour cream and lemon juice, in batches, stirring after each addition. Beat until pale and creamy.Īdd the eggs, one at a time, beating well after each addition. Place the butter, sugar and lemon rind in a large bowl of an electric mixer. Grease a 22 centimetre bundt or fluted ring cake pan and dust evenly with plain flour. Start by preheating the oven to 160 degree Celsius. Lemon and blueberry bundt cake with lemon drizzle.
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